Coconut Macaroons

THESE COOKIES ARE AMAZING! THE RECIPE IS FROM JOANNE CHANG’S COOKBOOK “FLOUR”. YOU NEED 28 OUNCES OF COCONUT TO MAKE THEM, BUT IT’S WORTH THE TIME AND EFFORT. I ALSO LOVE THAT YOU CAN MAKE THE BATTER AND SAVE IT IN YOUR REFRIGERATOR FOR UP TO 5 DAYS BEFORE BAKING. THEY TASTE BEST THE DAY YOU MAKE THEM, SO SAVING THE BATTER IS A GREAT IDEA!

Prep Time: 20 minutes Cook Time: 35 minutes Yield: 4 dozen

INGREDIENTS

½ cup milk

¼ cup sugar

2 tbsp. flour

pinch of kosher salt

2 egg yolks

½ tsp. vanilla extract

Two 14-ounce bags sweetened shredded coconut

6 egg whites

1 cup sugar

pinch of kosher salt

INSTRUCTIONS

1. In a small saucepan, scald the milk over medium-high heat (bubbles start to form around the edge of the pan, but milk is not boiling). While the milk is heating, in a small bowl, stir together the sugar, flour, and salt. In a medium bowl, whisk the egg yolks until blended, then slowly whisk in the flour mixture. The mixture will thick and pasty. Remove the milk fro the heat and slowly add it to the egg-flour mixture, a little at a time, whisking constantly. When all the milk has been incorporated, return the contents of the bowl to the saucepan and place over medium heat. Whisk continuously and vigorously for a minute, or until the mixture thickens and comes to a boil. Let mixture thicken, and remove from heat. Add vanilla. Pour into a bowl and cover with plastic wrap, placing it directly on the surface of the cream, and let cool completely.

2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or butter it well. In a large bowl, combine the coconut, egg whites, sugar, salt, and pastry cream. Stir with a wooden spoon until well combined. (the dough can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)

3. Using a cookie scoop, form the dough in rounded mounds onto the prepared baking sheet. Bake for 25-35 minutes, or until the cookies are golden brown all over. Let cool on the baking sheet for at least 20 minutes.